Pekmez


Pekmez is a molasses-like syrup obtained after condensing juices of fruit must, especially grape by boiling it with a coagulant agent like wood ashes or ground carob seeds. It is used as a syrup or mixed with tahini for breakfast. In Azerbaijan, pekmez is also mixed with natural yogurt and consumed as a refreshment during summer time.

History

Fruit molasses, defrutum, goes back to the classical period.

Regional variants

In Turkey, sugar beet, figs or mulberry are often used, as well as juniper berries. Pekmez made from carob is popularly recommended as a treatment for iron deficiency anemia. In Azerbaijan, pekmez is made mostly from mulberry, grape, rosehip or pomegranates.
In the Balkans, it is more jam-like in texture and usually made of plums. In Greece, it is called petimezi.
In Arab cuisine, dibs or dibis is made from pomegranates, grapes, carob, or dates.